Asparagus, Burrata & Egg Pizza

Pizza! For breakfast!  Break a few eggs over it and suddenly, it’s fit for a morning meal.

Break the burrata and distribute it over a base of herbs and caramelized onions, shaved asparagus crisps up in the oven, and toward the end, when the pizza is almost cooked… carefully break a few eggs over it and cook until the white is cooked but the yolk is still creamy.


thelivemix2♫ Music Paring: Breakestra. ♫

Here is Los Angeles funk ensemble Breakestra performing “Cramp Your Style,” originally recorded in 1972 by All the People feat. Robert Moore.


 

I made this pizza this past weekend for a Feastly event – if you don’t know, Feastly is kind of like Air BnB for dining.  It’s great fun!

On the menu:

Ingredients

  • Pizza crust
  • Ricotta (approx. 4 oz)
  • Burrata (one big ball will do for one pizza)
  • 1 onion
  • Several stalks asparagus
  • Eggs (I managed to fit 3 eggs; break more on there if you can!)
  • Olive oil
  • Fresh oregano

Instructions

  • Make your crust, using either the above recipe or whichever is your favorite.
  • Thinly slice your onion, and caramelize, and get ready for the fun part!
  • Preheat the oven to 425 degrees.
  • Once you’ve rolled out your pizza dough into its final shape, brush lightly with olive oil.
  • Spread ricotta around pizza.  It doesn’t have to be precise.
  • Spread dollops of caramelized onion throughout the pizza surface.
  • Break open your burrata (woohoo!) and distribute chunks throughout the pizza surface.
  • Sprinkle with oregano leaves.
  • Using a vegetable peeler, shave the asparagus into thin ribbons.  Leave the top portion intact (just because it looks cool).  Sprinkle over the pizza.
  • Put the pizza in the oven.  Once the crust starts to look golden around the edges and the cheese is melty and bubbly, about 10 minutes.
  • Take the pizza out and carefully crack eggs onto pizza surface.
  • Put the pizza back in and cook until the whites are firm but the yolk is still liquid, which will be another 5 to 10 minutes.  Keep a close eye on it!
  • Let it cool a bit, then slice and serve.

 

 

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